Going down the gluten-free road

By: Peter Blakeway

For this week’s recipe, I thought I’d go down the gluten-free route. We tend to think gluten-free is a modern phenomenon closely related to food processing’s massive over-reliance on flour and flour products. To some extent this is true, flour is being added less for what it can do and more as a packer because it’s cheap. After all, who would check to see the flour content of icing sugar, it shouldn’t be there but sometimes it is.

This cake uses polenta instead of wheat flour, which gives it a wonderful almost nutty flavour and a delicious lemony zing. Eat it as is or with some natural yoghurt. Or if you can find it, some, New Zealand buffalo milk yoghurt. Remember, it’s all about the taste.